Grilled Chicken Kabobs Mediterranean Style (Printable View)
Juicy marinated chicken with bell peppers, onions, and zucchini grilled to perfection.
# What You Need:
→ Meats
01 - 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
→ Marinade
02 - 0.25 cup olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon black pepper
→ Vegetables
10 - 1 large red bell pepper, cut into 1.5-inch squares
11 - 1 large yellow bell pepper, cut into 1.5-inch squares
12 - 1 medium red onion, cut into chunks
13 - 1 medium zucchini, sliced into thick rounds
→ Garnishes
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges
# How-To Steps:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper until well combined.
02 - Add chicken pieces to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
04 - Thread marinated chicken pieces and assorted vegetables alternately onto the skewers, leaving a small space between each for even cooking.
05 - Place kabobs on the preheated grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is fully cooked and lightly charred around the edges.
06 - Remove kabobs from the grill and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.
# Expert Advice:
01 -
- The marinade works its magic so quickly, the chicken comes out tasting tender and juicy even with a short prep.
- Everything grills together in one batch, so you spend less time fussing and more time enjoying your company.
02 -
- Once, I rushed the marinating and the chicken wound up a bit bland—give it at least half an hour.
- Packing the skewers too tightly means the veggies stay crunchy as the chicken overcooks, so space them just enough for heat to circulate.
03 -
- Metal skewers save time—no soaking, no singed fingers.
- Adding vegetables between chicken pieces acts as a buffer, helping the meat cook more evenly.